Cotton cake

Overview

Cotton cake is still very different from chiffon and sponge cake. The egg-breaking operation is used to scald the noodles with butter. The finished product has a mellow taste, a delicate texture, and is as soft as cotton. It is well worth a try

Tags

• baking
• condensed milk
• egg yolk
• low gluten flour
• unsalted butter
• whole eggs
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Separate and mix one whole egg and four egg yolks, sift the flour and set aside

   

3. 3 Weigh the butter and granulated sugar and set aside

   

4. 4 Preheat the oven to 170 degrees. Cut the butter into cubes and put it into the milk pan. Heat

   

5. 5 When heated to boiling, remove from heat and pour in sifted cake flour

   

6. 6 Mix well

   

7. 7 Pour in the milk three times and mix well

   

8. 8 Add condensed milk and mix well

   

9. 9 Pour the mixture of four egg yolks and one whole egg in three to four times

   

10. 10 Mix well

    

11. 11 Add lemon juice to the egg whites, and add the fine sugar in three batches,

    

12. 12 Beat until the big hook droops when you lift the egg beater

    

13. 13 Take one third of the meringue and mix it with the egg yolk paste

    

14. 14 Mix roughly (mix from bottom to top, do not draw circles, the mixing method is the same as Qifeng)

    

15. 15 Pour the remaining meringue into the basin,

    

16. 16 Use the same method to stir evenly

    

17. 17 Grease the cheese mold, pour the cake batter into the mold, and shake it twice.

    

18. 18 Place in a baking pan filled with water

    

19. 19 Place in the middle and lower layers of the oven, using the water bath method, set the upper and lower tubes to 170 degrees for 10 minutes, then turn to 150 degrees and bake for 40 minutes before taking it out of the oven

    

20. 20 Remove from the oven and cool down before demoulding